Savory Stuffed Acorn Squash
One of my absolute favorite meals to enjoy during the cozy fall season is stuffed squash! This savory stuffed acorn squash recipe is loaded with so many delicious fall flavors. It consists of a blend of fruit, veggies, and seasoned ground turkey meat which makes it the perfect balance of sweet and savory! Definitely don't skip out on the squash because it is high in antioxidants and supports the immune system while also being delicious!
Equipment
- Parchment paper
- baking sheet
Ingredients
- 6 Small-medium size acorn squash
- 1 lb ground turkey
- 3 cups chopped kale
- 1 1/2 cups cauliflower rice
- 1/2 medium yellow onion chopped into small pieces
- 1 apple chopped into small pieces
- 4 tbsp coconut aminos
- 1/2 cup dried cranberries
- 4 garlic cloves(minced)
- 1/2 cup chopped pecans
- 4 tbsp avocado oil
- 2 tsp dried thyme
- 2 tsp dried parsley
- 2 tsp ground sage
- 1/4 tsp Himalayan salt
Instructions
- Preheat your oven to 400 degrees
- Carefully cut the ends off of the acorn squash then cut them sideways by the top making a bowl like shape. Cut a small piece off the tip of the acorn squash so they will stand up while baking.
- De-seed the squash and place them on a parchment paper lined baking sheet. Brush them all with 1-2 tbsp avocado oil and roast them for 40 mins flipping them half way.
- While the squash is roasting, heat up a medium size pan on the stove over medium heat.
- Once warmed, add the remaining 2 tbsp avocado oil, the ground turkey, yellow onion, apple pieces, cauliflower rice, garlic, thyme, parsley, sage, and salt.
- Cook until the apple and veggies are tender and the meat is browned a little. Add the chopped kale, coconut aminos, cranberries, and pecans and cook for another 2-3 minutes until the kale is tender.
- Once the squash is done cooking, take out of the oven and let cool for a few minutes. Add the turkey mixture to each acorn squash.
- Serve and enjoy!